Butter Tarts
Source of Recipe
The chef at wwrecipes - Desserts - Butter Tarts - March 1, 2002
Recipe Introduction
Butter tarts have been a Canadian favorite for almost a century. The
filling is intended to be semi-liquid when eaten, and the mark of a
perfect butter tart is the small puddle it leaves on the plate.
List of Ingredients
1 cup (250 ml) boiling water
1/2 cup (125 ml) raisins or currants
1/4 cup (60 ml) soft butter
1/2 cup (125 ml) brown sugar, lightly packed
1 cup (250 ml) corn syrup
2 eggs, lightly beaten
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
Pastry dough to line 15 muffin cups, packaged
or your favorite recipe Recipe
Pour the boiling water over the raisins and let steep for 5 minutes.
Meanwhile, stir the butter and brown sugar together. Stir in the corn
syrup, eggs, vanilla, and lemon juice, stirring as little as possible.
Drain the raisins and stir into the filling mixture. Line the muffin
cups with pastry dough and fill them 2/3 full with the filling
mixture. Bake in a preheated 375F (190C) oven for 15 to 20 minutes,
until the pastry is golden brown. Do not allow the filling to bubble.
Makes 15.
Bon appetit from the Chef and staff at World Wide Recipes
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